This is the Forward’s coverage of the holiday of Rosh Hashanah, the Jewish new year.
Rosh Hashanah
The Latest
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News Do’s and Don’ts of Going to Synagogue Only on High Holidays
For every Jew who goes to synagogue on only the High Holy Days, there’s a rabbi keenly aware of that fact. Sometimes even sweating over that fact. “I go through a number of different sermons — lots of paper crumpling, lots of false starts,” admitted Eli Herscher, senior rabbi of Stephen S. Wise Temple, in…
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Food Challah Back, Girl!
William Greenberg Desserts’ Challah, Round for Rosh Hashanah. Photograph by Liza Schoenfein An email landed in my inbox this week from William Greenberg Desserts, a tiny kosher bakery on Madison Avenue — and with it came a flood of memories. My grandparents lived practically around the corner from Greenberg’s (we lived nearby too), and my…
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News Where Do Shofars Come From?
(Haaretz) — If any business qualifies as seasonal, it would have to be shofar sales. Just ask Eli Ribak, whose family has been in the business of producing and selling these traditional instruments made from animal horns for three generations. “It’s a madhouse these days,” he says, wiping beads of sweat from his forehead. Eleven…
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Fast Forward Pope Francis Meets Jewish Delegation for Rosh Hashanah
In a pre-Rosh Hashana meeting, Pope Francis and a World Jewish Congress delegation discussed the worrying international situation, including the persecution of Christians in the Middle East. Francis received the delegation, headed by WJC President Ronald Lauder, at his residence in the Vatican Wednesday night. The delegation also included WJC Secretary General Robert Singer; the…
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Food Ottolenghi Book Solves Holiday Menu Conundrum
Holiday menus at my house are a puzzle indeed. My sister and her husband don’t eat red meat or chicken. Our dear family friend Cecile is allergic to fish. Pasta doesn’t feel festive — and anyway, there’s always someone going gluten-free. All this means no brisket, roast chicken, baked salmon or Bolognese for us. Just…
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Recipes Ottolenghi’s Brussels Sprout Risotto
Photograph by Jonathan Lovekin © 2014 Serves 4 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped (1 1/3 cup) 2 large cloves garlic, crushed 2 tablespoons thyme leaves 2 lemons, rind shaved in long strips from one, finely grated zest from the other 1½ cups Arborio or another risotto rice…
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Food Recipe: Honey-Roasted Carrots with Tahini Yogurt
Photograph by Jonathan Lovekin © 2014 Serves 4 Scant 3 tablespoons honey 2 tablespoons olive oil 1 tablespoon coriander seeds, toasted and lightly crushed 1½ teaspoon cumin seeds, toasted and lightly crushed 3 thyme sprigs 12 large carrots, peeled and each cut crosswise into two 2½-inch batons (3 pounds) 1½ tablespoon cilantro leaves, coarsely chopped…
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Recipes Recipe: Ottolenghi’s Fig Salad With Radicchio and Hazelnuts
Photograph by Jonathan Lovekin © 2014 Serves 4 as a starter 2 small red onions (7 ounces) 3 tablespoons olive oil 1/3 cup hazelnuts, with skin 2 ounces radicchio leaves, roughly torn 1 1/3 cups basil leaves 1 1/3 cups watercress leaves 6 large ripe figs (10½ ounces) 1 tablespoon balsamic vinegar ¼ teaspoon ground…
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